Doesn’t get much easier than this recipe!  And they pair perfectly with the gazpacho!

1 lb asiago cheese
pine nuts

Shred 1 pound cold asiago cheese. Place 6 tablespoon-size mounds of cheese about 1 inch apart on a parchment-lined sheet. Sprinkle with chopped pine nuts and sage. Bake at 425 until golden, 8 to 10 minutes. Remove each crisp with a spatula and drape around a rolling pin to cool slightly; cool completely on a rack.

Grate the cheese, finely mince the sage, and coarsely chop the pine nuts.

Make little mounds of the cheese on a parchment-lined baking sheet. Sprinkle each mound with a bit of sage and some of the pine nuts.

Bake for 8 to 10 minutes or until the cheese is completely melted and lightly browned. Allow the crisps to cool very briefly on the pan and then, working quickly while the crisps are still warm and pliable, remove each with a spatula and drape around a rolling pin to cool slightly. Move to a wire rack to cool completely.
You can also leave the crisps flat if you prefer. You could also substitute another cheese or herb according to your own preferences.

Categories:  Tags: